Dal with Pumpkin and Rajma. Pumpkin (kaddu) and red kidney beans (rajma) make a hearty, richly flavored kaddu rajma curry. Dry red chilies give it heat, tamarind lends it tang, jaggery balances it all. Pumpkin is so versatile that, even when pairing up within the legume family, it can take on entirely different avatars depending on which legume, what recipe.
Pumpkin Dal is a seasonal Dal from Indian cuisine.
This Dal is amazing in taste.
Pumpkin adds subtle sweetness to the dal.
You can have Dal with Pumpkin and Rajma using 15 ingredients and 3 steps. Here is how you cook it.
Ingredients of Dal with Pumpkin and Rajma
- You need 125 gm (1/2 cup) of pink masoor dal.
- It's 1 cup of green pumpkin chopped.
- Prepare 150 gms of fresh white rajma.
- Prepare 2 of ripe tomatoes, chopped.
- It's 1 of medium onion, roughly chopped.
- You need 1 tsp of cumin powder.
- Prepare 2 cloves of garlic, chopped.
- It's 1 tsp of coriander powder.
- You need 1 tsp of chilli, chopped finely.
- You need 1/2 tsp of curry masala.
- You need 3-4 of curry leaves.
- Prepare 1/2 tsp of turmeric powder.
- Prepare 1/3 tsp of panch phootan.
- It's 1 pinch of hing powder.
- You need 1 tsp of ghee.
Indian Spices like Bay leaf, Turmeric and Garam Masala add so much more flavor to Split Black Gram and Pumpkin. Orange pumpkin is used in this recipe, traditionally. I have used Acorn squash in the recipe. dal recipes category consists of all lentil and legume recipes from the indian cuisine. both popular lentil recipes and regional indian lentil recipes are included. the category features the following: dal recipes - made with a single type of lentil or various mix lentils. dal makhani, dal tadka, dal fry, dhaba dal and more. Dal is the staple food across North Indian Cuisine.
Dal with Pumpkin and Rajma instructions
- In a pressure cooker take the washed masoor dal, chopped green pumpkin and white rajma and turmeric powder. Add water as required. Cook for 1/2 whistle and allow the pressure to be released automatically..
- In a wok heat 2 tbsp mustard oil. Splutter the panch phootan. Add the chopped onion, garlic, green chilli and curry leaves. Cook in low medium flame till the onions are soft and translucent. Now add and cook chopped tomatoes and salt till soft and mushy..
- Then mix all the dry masala, hing and 2 tbsp water. Cook in low medium heat till the oil separates from the masala. Next mix the cooked masala with the boiled dal, pumpkin and rajma. Mix well and bring to boil. Switch off the flame and mix 1 tsp ghee to the cooked dal. Serve hot with chapati/rice. `.
The dals are lentils and legumes that are prepared either in its gravy form or the dry form. Lentils like toor dal, urad dal, masoor dal, moong dal, moth dal, kuleeth dal and legumes like rajma, chana, lobia and many more are widely used across all north indian dal recipes. Apple Arhar Dal Banana Beetroot Black Grapes Brinjal Cabbage Capsicum Cauliflower Chana Dal Channa Chicken Chilli Coconut Cucumber Duck Fish Garlic Green Grapes Guava Kabuli Chana Lemon Lychee Mango Masoor Dal Moong Dal Mosambi Mutton Nokia Orange Papaya Pigeon Pineapple Pomegranate Potato Poultry Egg Pumpkin Rajma Saffola Oil Tamarind Tarka. the rajma recipe is straight forward to cook, yet some tips, suggestions and variations to make perfect rajma masala. firstly, i heavily recommend soaking the rajma overnight before pressure cooking till it softens. you can hasten the cooking procedure by using canned kidney beans but would not recommend it for the obvious reasons. secondly, there are different types of rajma seeds available . Follow the steps in a saucepan over medium heat and use cooked/canned kidney beans. Fry the red chile peppers, cumin seeds, and whole cloves in the hot oil until the cumin seeds begin to splutter; stir the onion paste into the mixture and cook, stirring frequently, until golden brown.